French Macaron Cake
A stunning, oversized macaron cake featuring crisp almond shells sandwiched with a luscious, silky vanilla bean buttercream.
Ingredients
- •200g almond flour, finely ground
- •200g powdered sugar
- •150g egg whites (about 4-5 large eggs), room temperature
- •200g granulated sugar
- •1/2 tsp cream of tartar
- •225g unsalted butter, softened
- •300g powdered sugar (for buttercream)
- •1 tsp vanilla bean paste
Instructions
- 1
Sift the almond flour and 200g powdered sugar together twice to ensure a fine texture; discard any large almond chunks.
- 2
In a clean bowl, whip egg whites with cream of tartar until foamy, then gradually add granulated sugar while whipping until stiff, glossy peaks form.
- 3
Gently fold the dry ingredients into the meringue in three batches using a spatula, mixing until the batter flows like thick lava (the 'figure-eight' test).
- 4
Pipe two large 8-inch circles onto parchment-lined baking sheets and tap the trays firmly against the counter to release air bubbles.
- 5
Let the piped circles sit at room temperature for 30-45 minutes until a dull skin forms that doesn't stick to your finger when touched.
- 6
Bake at 300°F (150°C) for 20-25 minutes, then allow to cool completely on the tray before peeling off the parchment.
- 7
Prepare the buttercream by beating the softened butter until pale, then gradually adding the 300g powdered sugar and vanilla bean paste until fluffy.
- 8
Pipe dollops of buttercream over the bottom macaron shell, place the second shell on top, and chill for at least 2 hours before serving to allow the textures to meld.
💡 Chef tips
- Ensure your egg whites are completely free of yolk, as even a tiny amount of fat will prevent the meringue from whipping properly.
- Humidity is the enemy of macarons; avoid making them on very rainy or humid days to ensure the shells dry properly.
- The cake is best served 24 hours after assembly, as the moisture from the buttercream softens the interior of the shells to a perfect chewy texture.
✅ How it should turn out
The finished cake features a delicate, crisp shell with a chewy center, balanced by the sweet, creamy richness of the vanilla bean filling.